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Black-Bottom Brownies

Black-Bottom Brownies


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Makes thirty-two 1½" bars Servings

For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.

Ingredients

  • Nonstick vegetable oil spray
  • 8 ounces cream cheese, room temperature
  • 1½ cups unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, melted, slightly cooled
  • 2 teaspoons vanilla extract

Recipe Preparation

  • Preheat oven to 325°. Lightly coat a 13x9" baking dish with nonstick spray, then line with parchment paper, leaving a 2" overhang on long sides. Coat parchment with nonstick spray. Pulse 1 egg, cream cheese, and ⅓ cup sugar in a food processor, scraping down sides as needed, until smooth.

  • Whisk cocoa powder, salt, and remaining 2½ cups sugar in a large bowl to combine. Whisking constantly, add butter in a steady stream; whisk in vanilla. Add remaining 4 eggs one at a time, whisking vigorously to blend after each addition.

  • Add flour and stir until just combined (you don’t want to overmix). Spoon dollops of batter into prepared baking dish. Spoon dollops of cream cheese mixture in between dollops of batter. Run a knife through both mixtures to swirl (you want to create fat ribbons).

  • Bake until cream cheese mixture is barely golden and a tester inserted into the center of brownie comes out with only a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let brownie cool.

  • Use parchment paper overhang to lift brownie out of pan and onto a cutting board. Trim edges; cut brownie into thirty-two 1½" squares.

  • Do Ahead: Brownies can be made 2 days ahead. Store tightly wrapped at room temperature, or freeze, uncut, up to 1 month.

Reviews SectionI'm currently making these again because everyone loved them so much! One of my friends said it was their new favorite dessert! Additionally, these were super simple to make and it was very fun to marble the colors.AnonymousNew Jersey07/30/20These are amazing and so easy! I have made so many different brownie recipes, and this is definitely one of my favorites. They are painless to make, look great, and have a very interesting combinations of flavors and textures. I 100% recommend making these!AnonymousSacramento05/15/19

The Pastry Chef's Baking

This is the last of the 3 recipes I tried out for the first time for my Dessert Extravaganza party. While I'm usually hesitant to try out recipes for the first time when I need them for something like a party or a gift since you never know how they'll turn out, I'd made enough of Lisa Yockelson's recipes (and found them fabulous) to consider this a low-risk effort. This is from a little recipe book that I can't even remember where I got it or how long ago but since it's by one of my favorite cookbook authors, it was a no-brainer to get.

Cream cheese swirl brownies are pretty to serve at a gathering and one of the few ways I'll eat cream cheese in any form so this seemed like a safe bet to try. I'd like to be able to say this tasted great and it might have. But I don't know since I forgot to try a taste test piece before or during the party and I sent leftovers home with my guests. Before the party, I had set aside some pieces for care packages I gave to friends the next day but I didn't dip into their stash either. But while I don't know how they taste, I will say they looked great and appeared to have the fudgy texture I like in brownies. I need to make these again so I can verify their taste.


Black Bottom Brownies

Ingredients

Brownie Bottom:

  • 5 ounces unsweetened chocolate
  • ½ pound 2 sticks unsalted butter
  • 1 2/3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 large eggs plus 2 large egg yolks
  • 2 cups sugar
  • 1 tablespoon pure vanilla

Cheesecake layer:

  • 1 pound two 8-ounce packages cream cheese, at room temperature
  • 1 ½ cups sugar
  • ¼ teaspoon kosher salt
  • 6 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Chocolate Frosting:

  • 1/2 cup butter softened
  • 1/2 cup unsweetened cocoa powder
  • 3-4 cups powdered sugar
  • dash salt
  • 1 teaspoon vanilla
  • 1/4 cup milk

Instructions

Brownies:

Cheesecake layer:

Recipe Notes

-This recipe makes a full 9x13 pan. It is hard to see in the pics, but the brownies raise to almost the top of the pan.

-The recipe says to cut the brownies into 12 pieces. hmmm. You would have to be a complete GLUTTON to want to eat 1/12th of this pan of brownies by yourself. I think about 20-24 brownies per pan.


Black Bottom Brownies

My good friend Carri-Anne had a baby girl a few weeks back. (You can read about her baby shower here.) Today, she and baby girl came over for lunch. But before they did, Matthew thought he’d make something sweet and kind for them. He ultimately settled on these brownies, which combines a little bit of brownie and cheesecake. However, he had a rocky start. You see, he wanted to add some Cheerios, milk, and white chocolate chips. Maybe for a new breakfast combo…Eventually, he asked for some help to get it right, so we worked together to make these yummy brownies. Matthew was so proud of his work. (Sorry if the picture is a bit blurry. It’s hard to keep a toddler smiling for more than half a second.)

These are big, fat brownies, and I love them. The dark chocolate chips just sink into the cheesecake layer and create this level of gooey-ness that can’t be described.

I forgot that I had this recipe until last night, when I tried to make grasshopper brownies and they didn’t turn out. (I hate directions that are unclear. When you have a layer dessert, you need to specify if you wait for a layer to cool or not! And it was from a published cookbook!!) Anyway, totally not dwelling on the loss of a few hours and ingredients from last night. This is a layered dessert and will take a little extra time, but I promise you, it is worth your while.

Two words of advice. One, make sure you have all the ingredients before you begin. (Which really is a no-brainer and I know better.) I didn’t have enough eggs, and because I was trying to help Matthew make these, I forgot to double-check that I had all the ingredients before I began, which resulted in me running to my neighbor friend to ask for 2 eggs. Oops! And second, make sure that others are there to help you eat them. It will take a lot of self-control to not eat two or three…or four. Enjoy! xoxo


Black Bottom Brownies

For the brownies:
4 oz unsweetened baking chocolate, chopped
1/4 cup cocoa
6 tablespoons butter
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, at room temperature

cream cheese layer:
1 egg, at room temperature
8 ounces cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon flour
1/2 cup mini semisweet chocolate chips

Preheat oven to 350 degrees. Spray with baking spray or grease and flour one 8࡮ inch baking pan. Set aside

In a saucepan, melt the butter, cocoa, and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside.

In a small bowl, stir together flour, salt, and baking powder. Set aside.

In a separate bowl with an electric mixer or in the bowl of a stand mixer, beat together the brown sugar, sugar, eggs, and vanilla until smooth. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Pour into prepared pan. Smooth the top. Set aside.

In a medium bowl, beat together the cream cheese, egg, sugar, vanilla and flour until fluffy. Fold in chocolate chips. Carefully pour over brownie layer. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with one or two moist crumbs.

Cool completely in pan, on a wire rack. Do not slice before cooling!! RESIST TEMPTATION!

My thoughts:

It wasn’t until a few months ago that I realized that black bottoms, the treat my family has been making for decades, wasn’t a ubiquitous dessert all across the country. Thanks, Twitter! This explains why some people would give me puzzled looks when I’d say that my mom was making a dozen dozen black bottoms to give away for Christmas treats instead of cookies. After all, pretty much every bakery and most sandwich shops (even ones like Heavenly Ham!) in the Baltimore area sell black bottom cupcakes. I can’t find much about their origins online but most recipes have some reference to Baltimore or Maryland or trackback to a recipe that does. Very interesting.

They really should be popular everywhere as they are basically a chocolate cupcake with a cheesecake filling, a universal combo if I’ve ever found one. I’ve made traditional ones, a Nutella-spiked version, and even pumpkin ones over the years. I was tempted to make some today for Valentine’s Day but there are only two of us so I thought I’d stick with something with a slightly more manageable treat and convert them into another chocolatey treat: brownies!

The brownie base is very rich and dark (nearly black with chocolate, hence the name!) but offset by the light, fluffy chocolate-studded cheesecake layer. So, so good. It is tempting to want to swirl the cheesecake but I find it is best to just let it have a layer all to itself for maximum deliciousness.


Black-Bottom Brownies - Recipes

These giant brownies have a chocolate-chip-flecked layer of cheesecake swirled into the dark chocolate batter thereby combining the best of both brownies and cheesecake.

1-1/2 cups unsweetened applesauce

Cream Cheese Filling
Two 8-ounce packages nonfat cream cheese,
at room temperature
1 large egg
2 large egg whites
1 teaspoon vanilla extract
6 tablespoons mini-morsel
semisweet chocolate chips

Brownie Batter
2 cups all-purpose flour
1-1/3 cups unsweetened cocoa powder
1/2 teaspoon salt
2 large eggs
4 large egg whites
2 teaspoons vanilla extract
4 cups granulated sugar

1. Place a strainer over a bowl deep enough so the bottom of the strainer doesn't touch the bottom of the bowl. Put the applesauce in the strainer and set aside to drain for 15 minutes you should have 1 cup drained applesauce.

2. Place the oven rack in the lower-middle position and preheat the oven to 350 degrees. Lightly spray a 13-by-9-inch baking pan with butter-flavored vegetable oil and set aside.

3. To make the filling: Mix the cream cheese, egg, egg whites and vanilla in a large bowl with an electric mixer on medium until combined. Stir in the chocolate chips by hand. Set aside.

4. To make the batter: In a medium bowl, whisk together the flour, cocoa powder and salt. Set aside. Place the eggs and egg whites in a large mixing bowl and whisk until foamy. Add the sugar, drained applesauce and vanilla and stir until the sugar has dissolved. Fold in the flour mixture until the dry ingredients are just moistened.

5. Pour half of the brownie batter into the baking pan. Spoon the cream cheese mixture on top. Pour the remaining brownie batter on top of the cream cheese mixture. With a butter knife, make swirls through the batter to produce a marbled effect. Bake for 55 minutes, or until the center is set. Cool on a rack, cut into 2-inch squares and serve.

Nutritional information per brownie: 224 calories (9.7% from fat), 2.4 g fat (1.2 g saturated fat), 6.5 g protein, 47.3 g carbohydrate, 29 mg cholesterol, 158 mg sodium.

A Guy's Guide to Great Eating
Big-flavored, Fat-Reduced
Recipes for Men Who Love to Eat

By Don Mauer
Houghton Mifflin Company
Paperback, $17.00
350 pages, June 1999
ISBN: 0-395-91536-8
Recipe Reprinted by permission.


Black Bottom Cookie Bars

Having lived in the South all of my life until 2010, summer had always meant unbearable heat and a few months of staying inside as much as possible. I won&rsquot say that it doesn&rsquot get plenty hot here in New York. It certainly does. Thankfully, though, it&rsquos not quite as long-lived as all of the other summers I&rsquove known. With few exceptions for especially hot days, I am not as hesitant as I once was to spend time outside or turn on the oven and bake something delicious.

A few weeks ago, the good folks over at Everyday Food* were kind enough to send me a copy of their special summer issue. With my brand new summer attitude, I delved in and found several recipes to add to my seemingly insurmountable &ldquoto-try&rdquo pile.

These cookie bars called to me. They were practically begging to be made. So, make them I did. And a wise decision that was.

Imagine, if you will, a bar with a rich, chocolate bottom layer. It has a double dose of chocolate with both cocoa powder and chocolate chips. Then there&rsquos a vanilla top layer. While there&rsquos no cream cheese involved, the taste and texture are reminiscent of cheesecake. The total package is a soft, chewy, delicious treat that works in any season in my kitchen.

I love that this recipe starts as one simple batter that is then divided to make the chocolate and vanilla layers. That makes mixing so much quicker and easier. Then it&rsquos just a matter of spreading the layers in the pan and baking!

These Black Bottom Cookie Bars are one of my favorite treats for sharing. They are a delicious celebration of simple flavors in an equally simple recipe. That&rsquos the best kind of sweet treat!


Black-Bottom Cheesecake Brownies

I started Lulu the Baker nearly 5 years ago so that I could participate in a few online baking groups that required participants to have blogs. I don’t participate in any of them these days, mostly because of time, but they introduced me not only to this wonderful, supportive blogging community, but also to lots of helpful cooking techniques and amazing cookbooks. I even discovered some new family favorites and go-to recipes along the way, recipes that I turn to any time I have a special person or fun event to bake for!

This past weekend, we had a huge dessert auction at church to raise money for the teenage girls to pay for church camp this summer. People donated so many fantastic desserts–creme brulee, cupcakes, trifle, brownies, cookies, cakes, and more. I wanted to bring something extra special, so I pulled out one of my favorite early baking-group recipes, Black-Bottom Cheesecake Brownies. They are rich and sinful, and fetched a pretty penny at the silent auction. Between the deep chocolate brownie base and the chocolate-dotted, creamy cheesecake top, they are worth every cent!


for the brownie layer:
6 oz unsweetened chocolate
2 sticks unsalted butter
1 2/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 eggs plus 2 egg yolks
2 cups sugar
1 Tablespoon vanilla

for the cheesecake layer:
2 8-oz bricks cream cheese, at room temperature
1 1/2 cups sugar
1/4 teaspoon kosher salt
6 large eggs
1 1/2 teaspoons vanilla
12-oz package semi-sweet chocolate chips

Begin by preheating the oven to 325°F. Lightly spray a 9吉″ baking pan with cooking spray. Line the pan with aluminum foil, leaving enough foil hanging out on each side to use when lifting the brownies out of the pan after they’ve cooled. Spray foil well with nonstick cooking spray.

To make the brownie layer, combine unsweetened chocolate and butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate and butter are melted. Whisk until smooth. In a small bowl, combine flour, baking powder, and salt. In a medium bowl, whisk eggs, sugar, and vanilla until smooth. Whisk in melted chocolate mixture. Add flour mixture and stir until smooth. Pour batter into prepared pan.

To make the cheesecake layer, beat cream cheese, sugar, and salt with an electric mixer until light and fluffy, about 2 minutes. Add eggs 2 at a time, beating and scraping down the sides of the bowl after each addition. Beat in vanilla. Pour cheesecake batter over brownie batter. Sprinkle chocolate chips evenly over the top, and bake for 1 hour 15 minutes, until golden on top. Remove the cheesecake brownies from the oven and allow to cool completely before removing from pan and cutting. Cut into 24 bars. Refrigerate leftovers.


Prepping the Bundt Pan

I like to be sure to both spray and flour my Bundt pan, that will insure it will turn out nicely. If you are worried about having the white flour against the chocolate cake, then you can always use cocoa in it’s place…like I have in my Better Than Anything Bundt Cake.


How to Make the Brownies

Prep all of your ingredients. Measure everything out, preheat your oven, and get your 8 inch baking pan prepped. Doing all these things before starting the recipe will help move things along much faster!

Make the cream cheese filling. I used my hand mixer and medium size mixing bowl for this part. You want the filling to be nice and creamy. Fold in the chocolate chips at the end.

Make sure to save a few to sprinkle over the top before baking them.

Whisk the dry ingredients together. This includes the all-purpose flour, baking powder, and salt.

Melt the chocolate and butter. You can either do this in the microwave, double boiler, or a bain-marie. Once smooth and fully melted, stir in the unsweetened cocoa powder.

If using a double boiler or bain-marie, remove the melted mixture from heat first before stirring in the cocoa powder.

Whisk the wet ingredients together. This includes the eggs, vanilla extract, and granulated sugar. You can use a whisk and medium-size mixing bowl for this part.

Combined everything together. First add the melted chocolate mixture to the wet ingredients with whisk. Then stir in the dry ingredients using a spatula. Very important step—reserve ½ cup of the brownie batter and put it into a mixing bowl. I recommend reusing the bowl you used to melt the chocolate.

Spoon the batter and filling into the pan. With a spatula, spoon the brownie batter into the pan. The brownie batter will be on the thicker side. Then top with the cream cheese filling.

Top with reserved batter and swirl. Make sure to heat up the ½ cup of reserved brownie batter for 30-45 seconds before dolloping it on top of the chocolate chip cream cheese filling. Use a butter knife to create the swirl pattern. Sprinkle on the extra chocolate chips.

Bake and cool. Bake for 30-35 minutes at 350ºF. Remove and let them cool completely before cutting them.


Watch the video: Black Bottom Cupcakes Recipe Demonstration - (May 2022).


Comments:

  1. Montae

    Matchless topic, it is pleasant to me))))

  2. Hermes

    I suggest you go to the site, which has many articles on this issue.

  3. Grokora

    I think I make mistakes.



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